CRICOS: 03667K
RTO CODE 45326
The nationally recognised Certificate III in Commercial Cookery refines your existing skills and knowledge, and prepares you for a career as a head chef of sous chef. Learn to manage people and business operations, develop menus and create delicious dishes for paying customers.
CRICOS: 03667K
RTO CODE 45326
This qualification was designed with industry to support growth that is forecast in the hospitality industry. The Certificate IV in Commercial Cookery prepares you to put your technical skills to work as a Chef within a commercial kitchen at a restaurant, hotel, club, pub, café or coffee shop.
CRICOS: 03667K
RTO CODE 45326
The Certificate III in Patisserie provides you with the entry level skills required to join a kitchen brigade as a pastry chef or patissier. This course offers a broad range of kitchen operation skills while also focussing on growing your ability to skilfully produce cakes, desserts and petit fours.
Certificate IV in Patisserie (SIT40716)
CRICOS: 03667K
RTO CODE 45326
The Certificate IV in Patisserie is an advanced skills course, providing students with kitchen supervision skills and advanced cookery skills. Subjects taught at this level include staff supervision skills, stock control processes, financial management and advanced catering control.
Diploma of Hospitality Management (SIT50416)
CRICOS: 03667K
RTO CODE 45326
Diploma of Hospitality Management is a pathway to the hospitality industry sector as a departmental or small business manager.
Advanced Diploma of Hospitality Management (SIT60316)
CRICOS: 03667K
RTO CODE 45326
This course will give you the specialised knowledge and skills required to work in high-level management roles in the hospitality industry.